Development of a Natural Chewing Gum from Plant Based Polymer

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-7383-3949
dc.authorid0000-0001-8850-1819
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid57195345779
dc.authorscopusid23979419500
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.authorwosidyu, wilson/AAC-8459-2021
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorÖner, Barış
dc.contributor.authorDemirci, Ahmet Şükrü
dc.date.accessioned2022-05-11T14:44:57Z
dc.date.available2022-05-11T14:44:57Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural properties. 80% methanolic extract of gum showed 195.6 gallic acid equivalents (GAE) mg/100 g gum antioxidant activity and 17.9 mm inhibition zone for Escherichia coli O157:H7 as an antimicrobial activity. Softened Kenger gum was also characterized by texture properties, scanning electron microscope (SEM) images and chemical compositions. Hardness value of gum decreased from 864 to 238 g which was comparable to commercial chewing gums. Softened Kenger gum was observed to be a perfect substitute for a synthetic gum base in the production of a conventional chewing gum. Moreover, resilience value was remarkably found to be the best standard parameter to select chewing gums with desired textural properties.
dc.description.sponsorshipNamik Kemal University Scientific Research Projects (NKUBAP) [NKUBAP.03.GA.16.065]
dc.description.sponsorshipThis work was funded by the Namik Kemal University Scientific Research Projects (NKUBAP), Project No: NKUBAP.03.GA.16.065.
dc.identifier.doi10.1007/s10924-017-1094-2
dc.identifier.endpage1978
dc.identifier.issn1566-2543
dc.identifier.issn1572-8900
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85027315519
dc.identifier.scopusqualityQ1
dc.identifier.startpage1969
dc.identifier.urihttps://doi.org/10.1007/s10924-017-1094-2
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9849
dc.identifier.volume26
dc.identifier.wosWOS:000429669200019
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer/Plenum Publishers
dc.relation.ispartofJournal of Polymers and the Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectKenger gum
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.subjectTextural properties
dc.subjectGundelia-Tournefortii L.
dc.subjectAntioxidant Activity
dc.subjectIn-Vitro
dc.subjectExtracts
dc.titleDevelopment of a Natural Chewing Gum from Plant Based Polymer
dc.typeArticle

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